gluten free sugar free Lemon Chia Loaf

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Published February 15, 2023 by Dr. Stephanie Gray, DC

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I love a good bread recipe.

When I initially went gluten free, 11 years ago I truly mourned giving up all glutinous breads, loafs, muffins, etc. I ventured into the world of gluten free baking and for years, everything fell short. I have made countless breads that were chalky, fell apart or just tasted awful. But I can tell you that my persistence has paid off. Baking without gluten (and sugar) has come a very, very long way.  

Even if you don’t have a gluten free diet, I bet we can agree that we can ALL benefit from cutting back on refined grains and sugar. Refined grains and sugar not only elevates blood sugar but promotes inflammation. Research has shown that chronic low grade inflammation is the root cause of all chronic diseases (heart disease, depression, cancer, arthritis, bowel disease, etc). Your body can handle sugar and grains in small doses, but if you consistently challenge your system everyday, problems will arise.

If you’re trying to eat healthier or naturally trying to lower inflammation, this Lemon Chia Loaf is a much better option than the conventional lemon loaf which is FULL of sugar and white flour. The average lemon loaf has 1-2 cups of both white flour and sugar! (The problems with white flour is that the body processes it as if it was sugar). This is equivalent to about 40 grams (10 teaspoons) of sugar per serving. Yikes. The WHO recommends limiting sugar to 50 grams per day, 25 grams per day for “additional health benefits”. So having one slice of the average lemon loaf exceeds or closely approaches the recommended daily sugar allowance.

This is Lemon Chia Loaf not only tastes great, it is very healthy. There are 2 grams of sugar per slice (1/2 teaspoon). This is one recipe you will want to try.

Gluten free and grain free. Low carb. Diabetic friendly.

Why you will LOVE this Lemon Chia Loaf

•  This loaf is gluten free, sugar free- yet tastes delicious!

• MUCH healthier than a conventional lemon loaf without sacrificing flavor

• Very easy to make

• A ONE bowl recipe- minimizing the mess!

• No seed oils, no corn, no wheat, no sugar, NO INFLAMMATION

• This loaf is low carb, diabetic, keto and paleo friendly

What equipment do you need? 

• oven
• standard loaf pan
• large bowl
• spatula

What ingredients do you need?

• 2.5 cups almond flour
• 1/4 cup tapioca starch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup monk fruit sweetener
• 1 tsp vanilla
• 4 eggs
• 6 tbsp fresh lemon juice (2 lemons)
• 1 lemon zest
• 1/4 cup avocado oil
• 1/4 cup unsweetened almond milk
• 2.5 tbsp chia seeds

Key Ingredients & Substitutions:

•  Almond flour-  I use Kirkland brand almond flour. Almond flour is a gluten free “flour” that bakes well. 

• Tapioca starch– Tapioca starch is a naturally gluten free, low net carb “flour” that helps ingredients bind together. It is key to helping bakers achieve a fluffy, light and spongy texture. Arrowroot starch would be a good substitute. 

• Monk fruit sweetener -Monk fruit sweetener is a no calorie sweetener that is popular in keto and paleo baking. It is suitable for diabetics and anyone looking to reduce sugar. It is believed to be non-harmful on gut bacteria (comparted to Splenda) and non-toxic to the brain (unlike aspartame). Coconut sugar, or Swerve would be good substitutes.

• Lemon- Lemon is the key ingredient for this recipe. Use 2 lemons or 6 tbsp of lemon juice.  I use Santa Cruz Organic Pure Lemon juice. 

• Avocado oil– Olive oil, coconut oil or MCT oil would be good substitutes.

• Chia seeds– Chia seeds are tiny little seeds that are loaded with anti-oxidants, minerals, fibre, and omega 3 fatty acids. They promote heart health, support strong bones and may help improve blood sugar. Poppyseeds would be a good substitute. 

How to Store this Lemon Chia Loaf

Store loaf in an airtight container or a large ziplock bag. It can be left at room temperature for 2 days then should be refrigerated. Should be eaten within 4-5 days.

This loaf freezes well. Use a serrated knife to pre-cut slices before freezing.

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media